Korean Chicken Caesar Bowl

Serves  4
Preparation   15 mins
Cooking   10 mins
Print recipe


  • Lilydale Free Range Korean BBQ Chicken Breast Kebabs, chargrilled
  • Half a short baguette, thinly sliced
  • 2 tbsp extra virgin olive oil
  • 4 eggs
  • 4 baby gem lettuce, leaves separated
  • 50g baby spinach
  • ½ cup coriander leaves
  • ½ cup parsley leaves
  • 1 bunch chives, chopped chilli dressing
  • ½ cup Greek-style yoghurt
  • 1 tbsp horseradish cream
  • 2 tsp siracha


  1. Preheat oven to 180°C or 160°C fan-forced. Place baguette onto an oven tray and brush with oil. Bake for 8-10 minutes or until golden and crisp. Set aside.

  2. Meanwhile, place eggs in a saucepan and fill with water. Bring to the boil over high heat, once boiling set timer to 3 ½ minutes. Drain and cover with cold water to cool.  

  3. Shred half of the lettuce leaves and leave the remaining whole. Place in a large bowl with spinach, coriander, parsley and chives. 

  4. Combine dressing ingredients. Add to leaves and toss to combine. Transfer to a serving platter. 

  5. Remove chargrilled chicken from kebab sticks, add to salad. Cut each egg in half and arrange over salad. Serve with a crusty baguette.